Halloween is here, cold dark nights, Autumn leaves covering the ground. I love this time of year! Every year I buy a Pumpkin and made heart warmly soup with it. The smell of it cooking, Winter spices filling the air in my kitchen, cinnamon, nutmeg! This year I thought I would try something different, Pumpkin Pie. A lovely tasty fruity desert, rich in warm flavors and spices. This is defiantly a recipe not to miss this Halloween. Next time your getting out them Pumpkins to carve, why not try whizzing up this recipe? You could even treat your trick or treaters to try if you dare?!
140g Caster Sugar
2 tsp Cinnamon
2 Eggs beaten
1tbsp Icing Sugar
350g Shortcrust Pastry
- Place the Pumpkin into a large saucepan, cover with water, and bring to a boil. Then reduce the heat and leave to simmer for 15 minutes, until Pumpkin is soft.
- Preheat oven to 200 degrees. Roll out the pastry on a floured surface. Using a pie cutter, cut out 24 pies and place them into a greased proof muffin tin.
- Make the Pumpkin into a puree. Whiz the Pumpkin in a food processor until a smooth paste.
- Melt the butter in a saucepan over low heat stirring constantly until melted.
- In a separate bowl, combine the sugar, nutmeg, and tsp cinnamon. Mix in the beaten eggs, melted butter, milk, and pumpkin. Stir well into all combined.
- Pour the mixture into each pastry shell and bake in the preheated oven for 30 minutes, until thoroughly cooked through.
- Leave to cool, then sprinkle the reminding cinnamon and icing sugar on top of each pie. Enjoy!